As the title suggests, we’ll be making a double smoked ham. However, we’re only actually smoking it once – that’s because most hams are actually already cured and smoked when you buy them from the grocery store. Yes, you absolutely can smoke that “Heat & Serve” ham you pick up from the store. Now, smoking an already smoked ham may sound a bit redundant – but the additional flavor provided by your smoker will prove otherwise.
I was introduced to this years ago when a co-worker did this for a holiday party. This was around the same time I started smoking meats, so I was taking notes. He did this at work (outside of course), so I could see the entire process; not complicated – just brilliant! He used a simple, bullet-style, electric smoker with foil wrapped chunks of hickory. This was a new method of preparing the wood to me. I was always told or read that the wood (usually chips) had to be soaked in water first. Not the case. In fact, I’ve never soaked any wood that I was using to smoke meat since. We’re going to be talking about this in an upcoming article. This was a game changer for me – especially in my neophyte days of smoking meat.
Head to the store!
When choosing a ham, I like to pick up a spiral sliced ham. The spiral sliced hams allow the smoke to get in there deep. If it comes with a glazing packet – even better! In case yours doesn’t come with one, I’ll be adding ,my favorite glazing recipe below – it’s simple AND delicious!
For ham (and actually pork in general) I like to use a fruit or nut wood for smoking. Such as apple, cherry, or pecan. If you can’t find it at one of your local grocery or hardware stores, Amazon can definitely deliver it to your door. Pork doesn’t have a particular strong flavor on it’s own, so it can be easily dominated by a more intense smoke such as what you would get with hickory or mesquite. The fruit and nut wood have a more mild smoke, resulting in a more harmonious relationship – unlike the parking lot brawl you get when hickory meets brisket.
Often times I talk to people that think apples go well with pork, so they use apple wood as their smoke. While I can appreciate their thought process, this is far from true. You won’t get apple, cherry or pecan flavors when you use the corresponding wood, it just gives a nice, light kiss of smoke that works extremely well with ham.
At the end, I brush on a glaze and caramelize it to a light crust with my trusty propane torch. Watching that blue flame bubble and crystalize those sugars is a thing of beauty. Break out your torch (or get one), this is going to be fun! The star of the party is about to be created – so let’s go! I’m getting hungry just talking about it.
Let's Smoke it!
Smoking a ham is probably one of the easiest and most forgiving pieces of meat to smoke. Great for beginners, but always great, regardless of your skill level.
First, take the ham out of the package and place it on a rack or an elevated screen so the smoke can get to the entire ham. Place this on a tray to catch any drippings for basting and especially to keep your smoker clean. I just use a disposable aluminum tray. Place the ham so the spiral cuts are vertical, not horizontal. This allows the ham to open up and absorb that smoky richness. You may want to put a piece of foil over the open end of the ham, covering the last slice. It’ll help it from drying out, but it’s not necessary. Either way, it’s going to be delicious.
Now, adjust the temperature of your smoker to between 210 and 225 degrees. We’re just trying to heat up the meat, it’s already cooked; but we also need enough heat to get that smoke rolling and to get some nice color on that ham. Keep in mind we’re not looking for a dark, heavy smoke. A light gray smoke is actually preferred. As long as the smoker temperature stays in the low 200’s and the light smoke continues to roll through your smoker, you don’t need to open the door.
Give it at least 3 hours before you take a peak. If there are any juices in the tray, this would be a good time to give that ham a little basting. Once the ham has a nice mahogany glow, it’s ready to come out of the smoker. This will be the case sometime between 3 to 5 hours. Beyond that, the ham isn’t getting any more smoke and you’d then be risking drying it out.
Don't forget the Glaze
Now that your ham has been perfectly smoked (for a second time), it’s ready for the glaze! If a packet of glaze mix is already provided, more power to you (AND less dishes!). If your ham didn’t include a glaze packet, have no fear, i’ve provided you an even better recipe below. Once the glaze is mixed up, brush it on ham liberally, covering the entire ham, getting in between the slices and coat the open end. Your ham will be shiny and smell delicious.
- 2/3 C Brown Sugar
- 1/4C Orange Juice
- 1/8 Tsp Ground Clove
The finishing touch
Now it’s time to bring it home! Take your propane torch, adjusting for a nice blue flame, and just tease that sugar into a caramelized crust, but in small areas at a time. You’ll see that sugary glaze bubble, but you don’t want it to smoke. It’s a bit of a dance. It’ll take some practice, but it’s worth the effort.
Since I’m giving you a recipe for the glaze, let me add a very simple but delicious honey-mustard sauce:
- 1/4 C Honey
- 1/4C Yellow Mustard
- 1/2C Mayonnaise
- optional: at a dash or two of cayenne pepper if you like a little heat
Until next time -
Uncle Carl
About Uncle Carl
For 30+ years, Uncle Carl has relied heavily on the ‘trial and error’ method to perfect his approach to barbecue. He’s here to save you from the ‘error’ and smoke to impress.
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